Microwave Portion Cake
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 ½ tablespoon flour
- 2 ½ tablespoon sugar
- 1 teaspoon Baking powder
- 1 egg (s)
- 2 tablespoons oil
- cocoa powder or cinnamon, ground nuts or jam
Print Recipe
Pin Recipe Instructions
- Mix the flour, sugar and baking powder well in a large mug or breakfast bowl. If desired, add other powdered ingredients such as cocoa powder (approx. 1 teaspoon) or cinnamon or grated nuts etc. and mix well. Add egg and oil and stir well to make a homogeneous dough. If necessary, add jam in small lumps.
- Cook in the microwave oven on the second highest setting for about 3-4 minutes.
- Let cool down a bit, then use a kebab skewer or similar to remove the cake from the cup wall and take it out of the cup.
- Notes: The cake can easily overflow if the cup is too small.
- Every microwave oven is different, so cooking times may vary. The cake is done when the surface is still shiny but elastic but no longer sticks. If you leave the cake in the oven for too long, it will char in the middle. It is best to try it in minutes first until you have found the right time.
- For me it works better in the cereal bowl than in the cup, the result is also more aesthetic.
- I prefer it when the jam is not homogenized in the dough, which is why I wrote in lumps. But this has the disadvantage that z. T. holes in the cake arise. That doesn`t bother me, the cake won`t be there in 5 minutes anyway.
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